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Dalca is a stewed vegetable curry with lentils (Dalca Sayur in Malay) which is famously served with Briyani Rice,Tomato Rice or Nasi Minyak; normaly cooked during special occasions and it is also a staple dish for a Malay wedding lunch menu. Dalca is cooked in curry lentils, tamarind (asam) fruit juice and mixed vegetables. Everyone has their own interpretation for Dalca. Mutton bones or beef is sometimes added to enhance the flavour for this dish.

Ingredients: (100pax)

500grm yellow lentils, soaked with water and boiled till soft (do not overcooked)

5 sticks bigcarrot, cut into 3 cm strips

1kg long green beans, cut into 3 cm length

1kg Indian eggplant cut into chunks of 3-4

5 large tomatoes cut wadges

3 red chilli (cut diagonally )

3 green chilli (cut diagonally )

10 potatoes, cubed

10 big red onions, sliced thinly

10 cloves garlic, sliced thinly

10 cm ginger, sliced thinly

1kg meat curry powder (mixed with water to make a paste)

500grm coconut milk

2-3 litres water

8 tbsp tamarind juice

10 tbsp oil

2 medium cinammon stick

8 cardamom

8 cloves

4 star anise

Salt to taste

Curry leaves

Method:

In a pot, heat the oil, throw in curry leaves and fry the onions, garlic and ginger with the spices until fragrant.

When the onions turned brown, add in meat curry paste and stir until the oil is set to reddish brown. Reduce heat and continue to stir.

Dissolve the tamarind in a little water and discard the pulp. Get ready for use.